Dessert

Delicate and light as air, these puffs are filled with lemon cream, glazed with lemon and topped with candied lemon. Altogether delectable.

Gluten-free and dairy-free, the flavours and textures of this cake will not disappoint.

An Australian/Kiwi twist to pouring custard. Banana custard also makes a great quick pie, just fill a ready-to-go pie case and top with sweetened whipped cream.

Limoncello liqueur is an Italian lemon-flavoured liqueur made from the peel only of fragrant lemons. The peels are steeped in a good-quality clear alcohol then diluted with sugar and water.

It is fine to use just the one 300ml carton of cream for this recipe. To make the crisps uniform, draw rectangles on baking paper, turn the paper over, then pipe meringue into the rectangular shapes. Spread mixture evenly with a metal spatula. Trim edges of cold crisps with a sharp knife. Note

It is fine to use a 300ml carton of cream for this recipe. Note

A moist and delicious microwavable cake that tastes every bit as good as an oven baked one. This cake is best made on the day of serving, which is fine because it's just so easy! You're welcome.

You will need a 300g carton of sour cream for this recipe. Note

We used a store-bought lemon curd in this recipe. Biscuits can be made a day ahead; they are best filled on the day of serving. Note

We used fruit mince bought in a jar from the supermarket, but home-made would be even better. Store squares in an airtight container for up to 3 days. Note

With a layer of dark chocolate, creamy cheesecake filling and sweet cherry jelly, this slice is a most decadent treat.

This dreamy cheesecake recipe is best prepared the night before to ensure it sets beautifully.

Little tennis lovers will rejoice in this delicious and impressive birthday cake.

Cake can be completed and frozen, except for the coconut and penguins, at least a week before the party. Use regular ice-cream, not one high or low in fat. Buy small plastic toy penguins or make your own (as pictured) by moulding coloured ready-made white icing. Note

Apple and caramel go together perfectly, and these caramel apple squares make a perfect afternoon tea treat or light dessert.

The perfect Christmas summer dessert.

Warmly spiced and studded with ginger and macadamia nuts, these coconut and lime puddings are lovely served warm with a dollop of cream or ice-cream.

If you prefer, you can use 11/4 cups (380g) bottled fruit mince instead of the filling in this recipe. Note

Moist and fruity with a crunchy, crumbly topping, this sour cream and cherry coffee cake with almond crumble is delicious.

Make the most of fresh summer berries with this stunning vanilla custard flan.

A fun and fishy cake that is perfect for a three year old's birthday party.

This yummy mango and lime mousse makes a fruity and tangy alternative to the usual chocolate kind. With the slightly boozy and most delicious element of creme de menthe, you have a dessert just for the adults.

Thrill your child on their birthday with this gorgeous hot-pink dragon cake.

Traditional versions of this recipe originate in Spain, and are very similar to British Christmas or fruit cakes. Like with many traditional recipes, various exist between cultures and countries, even individual kitchens. This is our version.

Spiced yoghurt adds perfumed creaminess to these peaches caramelised in brown sugar. Caramelising the peaches deepens their natural flavour.

No Christmas would be complete without a rich fruit cake such as this orange-scented beauty.

Top the cake with cachous or chocolate sprinkles instead of the curls, if you prefer. Note

Try substituting hazelnut meal for the almonds, and use vanilla instead of almond essence. Note

This cake can be made two days ahead. Note

Mint and orange combine to flavour this amazing glazed tropical fruit salad. If you like, serve with a dollop of creamy coconut ice-cream for an indulgent summer treat.

Using lime curd for the filling of this tangy tart means you only have to bake the pie case, the rest is just a matter of setting.

You can drizzle each fig with a little vincotto or aged balsamic vinegar before grilling to add a piquancy to the finished dish.

This cake takes a bit more effort and time than the usual – but it is a celebration cake! It is decadent, rich and dense – and also enormous, so the leftovers will help keep the party going!

This is an extraordinary cake, perfect for a special occasion dessert or afternoon-tea. The crisp toffee shards, moist little apple cakes and maple frosting make an exquisite combination.

These cupcakes are definitely the cutest way to eat a delicious lamington.

These honeycomb cream cupcakes are a proper indulgence, a moist, spiced cupcake topped with whipped cream and shattered Violet Crumble bars.

These chocolate ginger mud cakes with their gorgeous gum nut decorations are easier to make than you'd think. Perfect when the occasion calls for a bit of stylish Australiana.

Fig and chocolate studded cupcakes spread with chocolate ganache and topped with fresh figs and toffee crowns make a pretty spectacular treat.

These rich and boozy dark chocolate truffles are rudely rich and delicious. They make a perfect after dinner treat, just for when you thought you couldn't eat another bite.

It is fine to use one 300ml carton of cream for this recipe. Note

For an elegant Christmas dessert, try this cheat's ice-cream terrine served with fresh berries. For a more layered look, you could use two different flavours of ice-cream.

This decadent almond crunch is a stunning accompaniment to hot espresso.

Richly spiced, the combination of brown sugar, golden syrup and buttermilk makes this ginger cake moist and delicious.

Use un-iced, unfilled plain biscuits for this recipe. Note

Swimming in a sea of blue jelly, this cheeky jellyfish will delight the kids.

You can use just one 300ml carton of thickened cream for this recipe. Whoopie pies are best eaten the day they are made. Note

This cake is sublime served warm with thick, fresh cream.

You can serve this delectable cherry and white chocolate ice-cream already sliced and in bowls, or bring to the table still whole and studded with sparklers.

We all love a bit of yin and yang in our lives, and our cooking. Sure, caramel isn't the healthiest thing on earth, but accompanied with these fruit skewers the result is absolutely irresistible.

The hardest part of making this cake is making the butter cream smooth on the sides of the petals where the cake has been cut. If you freeze the cut cake pieces for an hour or so, it will help minimise the cake crumbling.

These delicious puddings can be made up as quick as a flash as long as you have a jar of jam in your cupboard. Plus, they're gluten-free so everyone can enjoy them.

This divine ice-cream would taste fantastic with fresh or caramelised banana.

a carnival of cakes to delight your guests ­ you could also personalise each cake with the name of the birthday child Tint each portion of butter cream with each of the colourings. Using a fork as a handle, spread top and side of each cake with a different coloured butter cream. Arrange balloon cakes […]

These crisp brandy snaps make a sophisticated, light dessert for a dinner party.

These adorable wedding cake cookies make great party favours for guests, or as a sweet treat for a wedding shower.

To make the ground walnuts, place nuts in a mini food processor or blender, process until fine. Note

Freshly diced mango and halved strawberries are a perfect match for this easy summer ice-cream. Note

If you love a bit of confectionary nostalgia, you'll adore our choc-mallow wheels recipe.

Frozen yoghurt can be made up to 3 days ahead; keep tightly covered with foil in the freezer. Note

You can trim the ice-cream slice to fit the lamington, if you prefer. Note

To keep the glossy finish to the frosting, the cake needs to be frosted no longer than 1 hour before serving. The frosting soon dries out, resembling cooked meringue. Note

Recipe is not suitable to freeze. Note

The mixed spice gives a unique aromatic element to this cake, which is kept deliciously moist with the addition of yoghurt.

deep 20cm (8-inch) square cake pan 20cm (8-inch) square cake board (page 334) 30cm (12-inch) square cake board (page 334) You’ll need to buy an 80g (2½-ounce) packet of ice-cream wafers, as there will be some breakages when you line and make compartments in the jewellery box. The cake can be completed at least two […]

This recipe cleverly combines a honeycomb texture with toffee flavours to make a fabulous dipping dessert.

EQUIPMENT 30cm (12-inch) round cake board, plastic sandwich bag, oven trays test kitchen tips If using butter cream instead of the chocolate frosting, you will need two quantities of chocolate butter cream . Use a variety of chocolate bars – such as Flakes, Violet Crumbles or Tim Tam biscuits – for the campfire logs. The […]

Any tart fruit makes an excellent base for a meringue pie, including pineapple and passionfruit, both of which would make delicious substitutes for the citrus we've used here.

Teaming sweet flavours with salt is not a new discovery, but in recent years the combination of salt and caramel has worked its way from the culinary elite to mainstream tastes. And a good thing, too.

This apple pie can be made two days ahead and refrigerated, covered, but pastry will tend to soften a little under the apple. Note

The chocolate and oil for the topping can be melted together in a microwave oven. Make topping just before serving ice-cream. Note

With layers of chocolate sponge, raspberry cream and crisp almond-topped meringue, this decadent cake is irresistible. It looks almost too good to eat. Almost.

No one need ever know that these delicious cakes came from a packet. Jazz them up with a few extras, and everyone will think that you are so creative. Note

Cointreau would work well for the liqueur in this recipe, although if you want to keep it booze free, orange juice would also do. Either way, for the amount of time involved the result is deceptively fancy.

This sauce goes well with steamed Christmas pudding or fruit cake, chocolate pudding, or over ice-cream. Note

This beautiful dessert couldn't be more simple to make, and can be easily adapted for any of your favourite candy bars.

Almond junket is an easy low-fat recipe that is a delicious alternative to jelly.

Equipment: 3 x 12-hole (1/3-cup/80ml) standard muffin pans, 30 standard paper cases. The icing will set quickly, so return it to the pan of water and reheat it gently until it’s runny again. Don’t overheat the icing or it will crystallise. A tiered cake plate is the perfect way to show off these ever-popular patty […]

This decadent tart is beautiful served with thick cream and has a caramelised surface, similar to a crème brûlée.

Roasting stone fruit intensifies their flavour, as well as softening the flesh. These roasted peaches are doubly fragrant thanks to the honey and vanilla pods.

Chocolate sides and curls can be made a day ahead and stored in an airtight container. Decorate cake just before serving. Chocolate can be melted gently, uncovered, in the microwave, or over a small saucepan of simmering water (don’t let the water touch the base of the bowl), stirring frequently. Remove from the heat as […]

Sweet and spiked with liqueur, you can offer Irish coffee in place of traditional dessert.

Use any combination of melons you like. You could prepare this salad the day before, if you like; keep, covered, in the fridge. Add mint and juice to the melons when you're ready to enjoy.

This summer fruit dish is so quick to put together, looks good and tastes great!